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Home » baked dijon halibut

October 22, 2021 Lunches

baked dijon halibut

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Here in the Pacific Northwest Halibut is serious business, and it’s no wonder either. It’s flesh is very firm but somehow equally flaky and has a mild, succulent flavor. The fish has an almost steak-like quality to it, and like any good cut of meat keeping it simple is better. Baked dijon halibut is just as easy as it is delicious.

baked dijon halibut

Baked dijon halibut is usually a go-to recipe for me when I want some good seafood without the prep. Toss some chopped potatoes alongside the fish in the oven for baked fries or serve it with a green salad.

I find myself cooking this meal after a long day outdoors, it goes best with some white wine, friends, and a sunset.

baked dijon halibut
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Baked Dijon Halibut

Here in the Pacific Northwest Halibut is serious business, and it’s no wonder either. It’s flesh is very firm but somehow equally flaky and has a mild, succulent flavor.
Course dinner, lunch
Cuisine American, pacific northwest
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Max Cozzi

Ingredients

  • 2 lb halibut, (cut into individual fillets)
  • 1/4 cup dijon mustard
  • 2 cloves garlic, (minced)
  • 1 tbsp butter, (per fillet)
  • salt and fresh pepper, (to taste)
  • chopped dill or tarragon, (for serving)
  • lemon wedges, (for serving

Instructions

Preheat oven to 450°. While waiting, mix dijon and garlic in a small bowl and coat the halibut filets with the mustard mixture. Sprinkle a generous pinch of salt and cracked pepper onto the filets and place a tablespoon of butter on top. Let rest while the oven heats up.

    When the oven is hot, position a rack near the top of the oven, and roast the fish skin side down in a cast-iron skillet or sheet pan for 10-12 minutes.

      After that, switch the oven to broil and continue to cook the fish until the top is lightly browned, about 2-3 minutes. Watch carefully to prevent burning.

        Serve with some chopped dill or tarragon and lemon wedges.

          Notes

          Let the Halibut sit out at room temperature for 30-45 minutes before cooking. The filets can be very thick so it will cook more evenly this way.

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          Categories: Lunches Tags: Bake, broil, Dijon, Dinner, Easy, Fish, Halibut, Healthy, Lunch, Mustard, pacific northwest, Quick, Seafood, Sheet pan, Summer

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          Max Cozzi, the photographer and food writer behind Redwood Kitchen.
          Max

          Welcome to Redwood Kitchen! My recipes focus on fresh ingredients and scratch cooking. Read more about Redwood Kitchen here.

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